by Katherine Walton on May 18, 2022 6 Comments
If you love Baileys Irish Cream, you will love these Baileys infused cupcakes. The Irish Cream makes these cupcakes extra moist and fluffy. The fine crumb melts in your mouth. Their aroma alone will entice you to eat more. They go perfect with my extra smooth Irish Cream Buttercream recipe for a St Patrick’s Day treat.
Watch my full step by step how to video recipe below.
-120 grams salted butter (room temperature)
-220 grams (1 metric cup) of caster sugar
-2 eggs lightly whisked (room temperature)
-150 grams (1 metric cup) self-raising flour
-100 grams (3/4 metric cup) cornflour
-125 ml (1/2 metric cup) Baileys Irish Cream at room temperature
-65 ml full fat milk (1/4 metric cup) at room temperature
-1/2 teaspoon of green gel food colouring. I used Green by Rainbow Dust ProGel.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
This recipe calls for self raising flour. You may substitute by using 1 metric cup (150 grams) of plain flour plus 1 teaspoon of baking powder.
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.